What will you learn?
During the course you will learn how to analyse coffee for taste, aroma and texture. We will exercise and develop your sensory skills, and the plan includes:
- The basics of sensory analysis – what it is and why it is crucial in coffee evaluation;
- Flavour recognition training – how to practice effectively to distinguish between sweetness, acidity, bitterness and other key characteristics;
- Developing sensory memory – how to remember and better identify flavours and aromas in coffee;
- The SCA Flavour Wheel – how to use one of the most important sensory tools in the coffee world;
- Comparison tests – how to correctly assess the differences between coffees and consciously describe flavour;
- Brewing methods and their impact on taste – we will brew, taste and discuss different coffees to consolidate knowledge.
Practice and individual approach
This will not be a lecture, but an interaction-filled training session where you will try, analyse and learn on live material – namely coffee. Whether you’re just starting out in sensory science or already have experience, I will match the level of training to your skills.
Who will lead the training?
Me, Maks Volkovytskyi. I have been involved in coffee since 2015. I gathered my experience both in coffee shops and in leading Polish roasters. I have trained over 500 people, conducted hundreds of cupping sessions and consulted coffee shops more than once. I have also participated in various coffee championships, taking places on the podium.
- Polish AeroPress Champion
- 1st place in the Sensory Battle
- 2nd place in the Polish Championship Cezve/Ibrik
- 3rd place in the Polish Championship Coffee In Good Spirits
- 3rd place in the Polish AeroPress Championship
- 3rd place in the Polish Cezve/Ibrik Championships
- 3rd place in the Championships of The Barista League in Spain
- and a few more…
If you want to understand coffee better and learn to evaluate it more ‘geekily’ – you are more than welcome!
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